Chop the carrot, cabbage and spring onion into small pieces. Mix the corn
starch in ½ cup of water and keep aside. Heat oil in a pan and
roast the chopped vehicle for 2 minutes. Pour vegetable stock into that
and boil. Then add sweet corn and heat for 2, 3 minutes (till that is
mixed well). Now add salt, white pepper, aginomoto and sugar. Add the
corn starch solution, stir well, increase the flame and heat it till the
soup becomes thick. Finally add spring onion and serve.